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“Flavors of Fall” Theme Day Event

“Flavors of Fall” Theme Day Event. Dana Magee Dietetic Intern ARAMARK Distance Learning Dietetic Internship. Purpose. Develop a business plan and implement a retail theme day event to explore: The company Market Analysis Marketing Strategy Financial Plan Resources. Mission Statement.

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“Flavors of Fall” Theme Day Event

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  1. “Flavors of Fall”Theme Day Event Dana Magee Dietetic Intern ARAMARK Distance Learning Dietetic Internship

  2. Purpose • Develop a business plan and implement a retail theme day event to explore: • The company • Market Analysis • Marketing Strategy • Financial Plan • Resources

  3. Mission Statement • Provide world-class experiences, environments and outcomes • Exceed the expectations of customers • Delivering sustainable, profitable growth in sales, earnings and cash flow in a global company built on pride, integrity and respect

  4. Business Objectives Increase gross sales on Thursdays by 5% Increase customer satisfaction (variety, vegetarian option, healthy) Increase number of exhibition sales by 10% compared to sales for the week

  5. Company Summary ARAMARK Services

  6. Company Summary • ARAMARK: 40 years, 6 years Service Master, ARAMARK ever since • Fiscal responsibility • Leadership in area that MLH is not experts • Technology budget

  7. Company Summary • 4 week seasonal menu • 300 people a day • Stations • Sizzle • Home • Pizza • Stuffed • Crisp • Sweet

  8. Market Analysis • Café Initiatives • “Well Ahead” • 2 options of <500 calorie meals • Fryer free • Low Sodium soups • Nutrition information

  9. Market Analysis Strengths Convenience, payroll deduction, healthy food, nutrition is displayed (Just4U campaign) Weaknesses Capacity, wait time, need for more cashiers, open positions Threats Economy, competitors, bagged lunches Opportunities Bundling, exhibition meals, advertising emails

  10. Target Market • Results of Sampling Survey • Top items: soup and salad • Average estimated check $5.45 • Health: 2.88 • Vegetarian Options: 2.78 • Variety: 3.02

  11. The Menu

  12. Marketing Strategy roduct: Healthy, fresh, salad and soup, dessert, free apple, made to order lace : Bryn Mawr Hospital Café, exhibition station, decorated with fall décor ricing: Value bundle, with or w/o dessert romotion: sampling, email, table tents, fliers, nutrition information at station P P P P

  13. Marketing Strategy • Customer service: Survey • Merchandizing: Full plate display, MTO

  14. Break Even Analysis For purpose of breakeven analysis did not take value meal price into account

  15. Evaluation Increase gross sales on Thursdays by 5% Outcome: 5.15% increase Objective met! Increase customer satisfaction to rating of 4 out of 5 Outcome: Variety: 4.5 Vegetarian option: 4.4 Healthy: 4.56 Objective met! Increase number of exhibition sales by 10% Outcome: 46% increase Objective met!

  16. Improvements • Don’t run out of soup! • Make the dessert from scratch • Education on using herbs instead of salt • Soup at the end of the line

  17. Feedback • “Soup was great serve it again” • “Fall motif is refreshing” • “Thanks for trying new things and promoting variety” • “Awesome” • “Butternut Squash soup yesterday was fabulous and I HOPE it will be on the menu!! The Fall decorations and presentation looked great! Nicely done!”

  18. Thank you! Any questions?

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